Spaghetti Squash Chicken Alfredo Ingredients

We start with the main vegetable of spaghetti squash. I love how when you cook spaghetti squash, you get these great, long strands that can act like a gluten-free pasta.

Then there's the fact that the Instant Pot cooks spaghetti squash super fast so you can have dinner on the table easily and effortlessly. If you don't have an IP though, fear not, you can still get in on this healthy paleo recipe.

Dairy Free Alfredo Sauce

The dairy free alfredo sauce is filled with even more vegetables. Cauliflower is always a great workhorse for vegan sauces. It blends up all creamy and nice.

Cashews and coconut milk add more silkiness while also providing some healthy fats. Remember not to fear good fats. They help with brain function, heart health, and inflammation. They also fill you up, so you don't reach for some of those bad fats after dinner.

Recipe Extras and Substitutions

I added chicken and bacon in here to make it the ultimate power paleo dinner. If you're not into either, leave them out. You can also swap chicken for salmon or another protein of your choosing.

And of course, if you're going to eat bacon, make sure it's nitrate and nitrite free with no added sugar. I like the pasture-raised bacon from here.

You can make a big batch of this on Sunday, and eat it all week long. If you do, don't add all of the sauce right now. You'll want to add to it each night when you re-heat it. Bon Appetit!

Instructions

Cut the spaghetti squash lengthwise into two pieces. Scoop out the seeds and pulp until smooth inside. If you have an Instant Pot, place the squash cut side up on a steamer trivet inside the pressure cooker. Add one cup of water to the bottom of the Instant Pot. Cover and hit manual and adjust the time to 5 minutes. When it's done cooking, release the valve at the top and let the steam escape. If you don't have an Instant Pot, place the cut spaghetti squash cut side down in a preheated 400F oven and bake approximately 40 minutes or until cooked through.

After the squash is done cooking in the Instant Pot, you can swap out the squash for a small, trimmed cauliflower and cook on manual for 3 minutes. Manually release pressure. If you don't have an Instant Pot, cut the cauliflower into smaller pieces and place on a separate pan in the 400F oven for about 20 minutes or until soft.

Place the cooked cauliflower, soaked cashews, coconut milk, garlic, lemon and salt in a high-speed blender and mix until smooth. Slowly add the water until desired consistency is reached. Adjust seasoning as necessary.

Take the cooked squash and use a fork to make strands from the flesh inside. Place the strands in a large pyrex dish and mix with spinach and cooked chicken. The heat from the squash should wilt the spinach. Pour 1/4-1/2 of the alfredo sauce over the entire dish and mix. You can warm the entire mixture in the oven if needed. If it's already warm, top with bacon and serve. You can add additional sauce each time you heat the chicken alfredo if you're going to eat it over multiple days.

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